Description
A vibrant and nutritious salad perfect for spring, combining roasted sweet potatoes and black beans.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, cumin, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender.
- In a large bowl, combine the black beans, red bell pepper, red onion, and cilantro.
- Add the roasted sweet potatoes to the bowl.
- Drizzle with lime juice and toss gently to combine.
- Serve warm or at room temperature.
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Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add avocado or corn for extra flavor and texture.
- Adjust the seasoning according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: sweet potato salad recipe, black bean salad healthy, spring salad ideas, roasted sweet potato dishes, easy vegetarian salads, nutritious dinner salads, vibrant salad recipes